ROAST VEGGIE CURRY

Cook time: 35 minutes Serves: 4

For the roast cauliflower:

1 large head cauliflower, roughly chopped

1 tbsp curry powder 2 tbsp vegetable oil

For the curry sauce:

1 tbsp vegetable oil 2 onions, finely chopped 4 garlic cloves, crushed 5cm piece ginger, finely grated

1 green chilli, finely chopped 1 tbsp coriander seeds, crushed 2 tsp turmeric 2 tsp medium curry powder

1 x 400ml can coconut milk 750ml/25fl oz vegetable stock

150g/60z baby spinach For the saffron rice: 1tbsp vegetable oil 1 onion, finely chopped 250g/10oz basmati rice Pinch saffron fronds

To serve:

Pickled red onions

Small handful coriander leaves

1. Preheat oven to 200C/fan 180C. Toss the cauliflower with the oil and curry powder on a roasting tray. Arrange in a single layer and roast for 30 minutes until golden and crisp.

2. While the cauliflower is roasting heat the oil in a large sauté pan over a low heat. Add the onion and allow to sweat down in the pan until it becomes soft. Stir through the spices until aromatic followed by the garlic, ginger and chilli.

3. Next pour in the coconut milk and stock, bring to the boil. Reduce to the heat and allow to simmer for 10-15 minutes. Season to taste.

4. Stir through the spinach followed by the roast cauliflower, allowing the spinach to wilt.

5. For the saffron rice, place a medium sized saucepan over a low-medium heat, add the oil and onion, sauté for 3-4 minutes until softened a little, adding salt to help soften. Stir the rice through the onion to coat in the oil.

6. Pour 500ml boiling water into this along with the saffron. Bring to a steady simmer, cover and cook for 10 minutes or until the liquid is completely absorbed. Remove from the heat. When ready to serve, fluff up with a fork.

7. To serve, scoop the rice into a wide bowl, spoon in the curry and top with the pickled red onions and coriander.